1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat. 2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat. 3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each plate; arrange 4-5 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce,diced tomato,a couple of jalepeno slices, 2 avocado slices, and 1 1/2 tablespoons lime/cilatro cream sauce. Garnish with lobster claws (optional)

Lime/Cilantro sour cream sauce:

1 cup sour cream

1/4 cup mayonnaise

3 TBS minced fresh cilantro

Grated zest of 1 lime

1 TBS fresh lime juice

Combine all the ingredients in a bowl and whisk until smooth. Refrigerate up to 4 hours until ready to use.

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About Chef Justice Stewart

I am an ex-construction worker turned chef/cookbook author from NYC that will educate the average person on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.